And She's Off!

Kate has left for college and I am now cooking for two.  It's been a long time since I've cooked for  just the two of us and I think it's going to take a little getting used to.

Actually it's going to take a lot of getting used to.

This morning I went to the grocery store.  Kate had her things that she always wanted me to buy: Skippy Touch of Honey Peanut Butter, Special K Red Berries, Whole Foods Light Butter Popcorn.  None of these things are things that Ted or I regularly eat, but there they were in my basket.

Have you ever seen anyone look happier to say goodbye?

I put them all back.  And I have to admit it, I did feel a little sad.  That Skippy with the touch of honey is actually pretty good.  But do I really need Skippy Touch of Honey?  I think not.

But I digress.  I have to start cooking for two.  This is not as easy as it sounds because I am a crowd cook.  If I know I need to make four chicken breasts, I make five or six, just in case.  You just never know when someone might be really hungry and want another one.

The truth is that, except for when Charlie was a teenager and was growing at a rate that was impossible to keep up with, no one ever really wanted another chicken breast.  They might have wanted more dessert, but never another chicken breast.

So tonight I cooked for two.  I found this recipe in The New York Times for Chicken Paillards with Corn Salad and I cut it in half.  Yup.  I made half.  And it was just enough for us.  And it was delicious.


Recipe:  Chicken Paillards With Corn Salad
Florence Fabricant,  The New York Times, August 28, 2013)

Note:  This recipe can easily be cut in half to make less or even doubled to make more.  I used a red tomato because I didn't have yellow ones, and it was delicious.  I actually liked the way the red tomato added a little more color to the salad.

Ingredients:

1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeño chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
1/3 cup flour
2 tablespoons minced cilantro leaves

Directions:

Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half, place in the mustard mixture, turn to coat both sides and set aside.

Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.

Remove chicken from marinade and dust with flour. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

YIELD 4 serving